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“You do not have to be an expert to tell the difference”- The words of a Chef
Bellota iberico pork shoulder loin
3. Sausages 3/10

03 Sausages

Bellota
iberico pork
shoulder loin

A high quality
artisan product,
with an exquisite flavour

Description

Characteristics and Curing

Nutritional value

Presentation

Description

Coming from Iberico pigs raised free-range in the oak forests of south-west Spain, and fed on bellotas, grass and aromatic plants. It is the full pork loin, whole, with no covering layer of fat.

This feed, rich in proteins, glycides and fats, in combination with plenty of exercise for the pig, achieves the perfect proportion of meat and fat necessary to produce the characteristic marbling, which distinguishes the organoleptic quality of the meat.

Meat seasoned only with salt, garlic and paprika, in natural casings. Traditional curing in our natural drying rooms.

The infiltration of intramuscular fat makes the product smooth and juicy, when cut it presents tomes from orange to mahogany, with its characteristic marbling.

Characteristics and Curing

A whole shoulder loin strip, encased in natural and/or Fibran casings.

Curing: Around 80 days.

Nutritional value
Average nutritional values per 100 g

Energy value

411 Kcal (1706 Kj)

Fats

32,8 g

Carbohydrates

 

Proteins

28,99 g

Presentation
Bellota iberico pork shoulder loin
Product formats
Piece

Other products

“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

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